Yesterday I sent my husband a song through the speakers in the kitchen, via my phone. He walked in, smiled and asked if it was an apology for it was the song he would play when I visited him in his student halls and it subsequently became my ‘walk in’ song on my wedding day. Nostalgia, music and food are all so evocative aren’t they?

I recently asked a question on the blog about your favourite milk recipe and quite a few people mentioned rice pudding and some even with the old favourite of a dollop of strawberry jam. I remember doing that as a child. There’s something about the creamy and smooth nature of rice pudding that sits so well with juicy and plump fruit. For me, rice pudding conjures memories of celebrations; rice pudding with all its saffron, cardamom and rose water glory was affectionately made on special occasions such as a family get together, a religious holiday or as a treat for decent exam results. Rice pudding is consequently a happy dish for me and one that feels so bolstering to eat, hot and steaming against the cool air of the winter. My nostalgic temptation has evolved the fruity dollop into some fine and glowing pears with an Indian accent. I spice poached the pears tenderly, in whole spices including saffron, which has given them a lovely colour. The star anise and cinnamon come through the robust of flavours, but you can most definitely sense the cardamom and cloves.

I made this rice pudding using a2 Milk™, was used to make the paneer for this recipe. Regular cows’ milk contains A1 and A2 proteins and for some, the A1 protein causes side effects such as nausea, bloating and mucus build up. A2 carefully select dairy cows that naturally produce the A2 protein and not the A1 protein. If you have had trouble digesting regular milk, a2 Milk could be for you.

For the rice pudding (to serve 4)

65g of pudding rice

1 litre of a2 milk (whole milk)

1 tin/400ml coconut milk

80g of caster sugar

A pinch of saffron (approximately 6-8 strands)

¼ tsp. ground cardamom

1 ½ tbsp. rose water

3-4 tbsp. desiccated coconut

Method

In a deep, non-stick pan combine the pudding rice, a2milk and sugar and bring the pudding to a full simmer. Turn down the heat to a moderate simmer before adding the saffron and ground cardamom and cook the rice pudding for approximately 30-35 mins.

Now add the coconut milk and rose water and cook for a further 5-10 minutes or until the rice is tender.

Whilst the rice pudding is cooking, heat a non-stick frying pan and gently toast the desiccated coconut until it catches a golden colour. Allow the desiccated coconut to cool and then use it to sprinkle on top of the pudding when you serve the dish.

For the poached pears (to serve 4)

4 firm but ripe pears

1 litre of water

1 1/3 cup of caster sugar

A pinch of saffron (approximately 6-8 strands)

4-6 green cardamom pods

2-3 star anise

1 large stick of cinnamon

6 cloves

Method

In a large pan, heat the water and sugar until the sugar is dissolved before adding the whole spices.

In the meantime, peel, core and trim the pears before cutting them into quarters, removing any stems.

Now slip in the pears. Make sure that they are fully immersed, otherwise exposed parts may discolour.

Turn the flame to a low simmer and cook the pears for about 20 minutes or until the pears are tender.

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